Her go-to is “earthy, creamy” Ippodo Ummon Matcha, which she drinks plain, preparing it “the way my obaachan taught me: With the whisk (chasen) and little matcha bowl (chawan).” ...

Working beautifully in both hot and iced versions, the ingredient's silky smoothness and sweetness can give your drink a rich ...

you should still use a matcha whisk that has to be put in warm water to open it up. You whisk the matcha in a certain motion. It’s like a ritual. A whole art form. Therapeutic.” Whipped cream ...